Make-Ahead Creamy Spiced Beef Coconut Curry (Metric)

Instructions

1. 1

   Heat 30 ml oil in a large heavy pot over medium heat. Add chopped onions and a pinch of salt; cook until soft and golden, 8–10 minutes.

2. 2

   Add remaining oil, garlic, ginger, and chilies; sauté 1 minute until fragrant.

3. 3

   Stir in cumin, coriander, turmeric, and black pepper; toast 30–45 seconds.

4. 4

   Add ground beef, breaking it up; brown thoroughly, 8–10 minutes. Spoon off excess fat if there's more than a couple tablespoons left.

5. 5

   Mix in tomato paste and cook 2–3 minutes so it darkens slightly.

6. 6

   Pour in coconut milk (~800 ml), stir, and bring to a gentle simmer. Add optional vegetables now if using.

7. 7

   Reduce heat to low and simmer uncovered 15–20 minutes until sauce thickens to a saucy consistency, stirring occasionally.

8. 8

   Stir in garam masala, taste, and adjust salt or chili. Add lime juice (30–60 ml) to brighten if desired.

9. 9

   Cool slightly and portion into airtight containers. Fridge: up to 4 days. Freezer: up to 3 months (cool completely before freezing).

10. 10

    Reheat gently on the stove, adding a splash of water or coconut milk if too thick. Finish each portion with chopped cilantro and a squeeze of lime.